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Categories:Viewed: 27 - Published at: 3 years ago
Ingredients
- 1 lb fresh tortellini
- 12 slices bacon, slices coarsely chopped
- 1 lb cremini mushroom, sliced
- 2 cups chopped onions
- 4 garlic cloves, minced
- 12 teaspoon dried sage
- 4 large egg yolks
- 1 cup whipping cream
- 23 cup freshly grated parmesan cheese
Method
- Cook tortellini in pot of boiling salted water to al dente.
- Drain and reserve 1 cup of the cooking liquid.
- Saute bacon in a large skillet over medium-high until crisp.
- Pour off all but 3 tablespoons of the drippings.
- Add mushrooms, onions, garlic and sage to skillet.
- Saute until mushrooms are tender, about 8 minutes.
- Add 1/2 cup of the reserved cooking liquid to skillet and bring to a boil.
- Whisk egg yolks and cream to blend.
- Add to mushroom mixture along with tortellini and 1/3 cup Parmesean cheese.
- Toss until sauce thickens and coats tortellini, adding more cooking liquid to thin sauce if desired.
- Season with salt and pepper, transfer to serving dish and sprinkle with remaining cheese.
